zoom Mackerel pâté with rhubarb butter

    Save to your scrapbook

    Mackerel pâté with rhubarb butter

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Mackerel pâté with rhubarb butter

    by Martha Collison

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes to 15 minutes
    • Total time: 20 minutes to 25 minutes 25 minutes

    Serves: 6


    100g forced rhubarb
    50g butter
    1 tsp caster sugar
    230g pack boneless, hot smoked mackerel
    ¼ x 20g pack dill, finely chopped
    Finely grated zest and juice of ½ a lemon
    100g crème fraîche
    Sourdough toast, to serve


    1. Finely chop the trimmed rhubarb and place into a small saucepan with the butter and the sugar. Place over a low heat and bring to a simmer. Cook gently for 10-15 minutes, or until the rhubarb has completely broken down and the mixture is smooth. Set aside while you make the pâté.

    2. Remove the skin and any bones from the mackerel fillets, and break the fish into chunks. Place into a food processor and add the dill, lemon zest and juice, crème fraîche and a generous grinding of black pepper. Pulse a few times, remembering to scrape the sides of the bowl with a spatula, until the ingredients are combined but not smooth (I prefer my pâté with a bit of texture), or just pulse for longer to reach your preferred consistency.

    3. Spoon the pâté into 6 ramekins and smooth the tops. Spread a layer of rhubarb butter on top of each and chill for at least 1 hour before serving with sourdough toast.  

    Your recipe note

    Edit your recipe note

    Martha’s tip

    The pâté will keep in the fridge for up to 2 days (although the colour of the rhubarb may fade slightly).


    Average user rating

    5 stars